I fear working with white chocolate the way some others fear working with yeast.
Chocolate?! I’ve never had a problem with chocolate. Every chocolate [fill in the blank] I’ve ever made has always turned out.
After losing more white chocolate to seizing than I care to admit, I almost completely stopped using it. And I’m not talking almond bark here… I’m talking pricey, that’s-what-I-get-for-spending-that-much-on-a-glorified-candy-bar white chocolate. It’s a depressing thought, really. And I should have just used candy bark.
My favorite Christmas cookies use lots and lost of white chocolate so to prepare for the big baking marathon that is the week before Christmas, I ordered a 10lb bar of white chocolate. My brother works for a bakery supply company so I take every opportunity to seize on the “big sister” at-cost discount.
The “big sister” discount does not come free of problems – I have to temper the chocolate which I find to be a total pain. You won’t have this problem if you’re getting chocolate from a “normal” source (confectionary, grocery, or fancy food store). Whether you have to temper the chocolate or not, you’ll end up with a very pretty chocolate bark that will disappear very quickly, one shard at a time.
Swirled Peppermint Bark
White and dark chocolates swirled together make the perfect addition to your holiday gift baskets. If it makes it there.
- 1.5 lbs white chocolate
- 1.5 lbs of semi-sweet chocolate
- 24 peppermint candies
- Set up two double boilers (a simmering pot of water with a glass bowl sitting over top, not touching the water - I find it's easier than trying to use the microwave in this instance).
- Unwrap 24 peppermints and put them in a 1-qt ziploc baggie. Crush with a rolling pin or mallet.
- Let the chocolate melt mostly on it's own, giving it a nudge every once in a while with a rubber spatula. When it's mostly melted, remove it from the heat, being careful to make sure water doesn't get into the chocolate. Stir until completely smooth and then spoon each chocolate in random blobs on a wax paper-lined 11x17, filling most of the surface.
- Using the end of a small knife held vertically, swirl the chocolate until you're happy with the presentation. Pick up the pan a few inches off the counter and let it fall back, to evenly distribute the chocolate and get rid of any air bubbles. Scatter the peppermint pieces over the top. Let sit at room temperature until completely hardened. Break the bark into pieces and enjoy! Store at room temperature in a covered container.
Yields: ~20 medium pieces
Estimated time: 3 hours